Hot pepper & tomato jam

Yield: 1 Serving

Measure Ingredient
2¼ \N Ripe tomatoes
1½ teaspoon Grated lemon rind
¼ cup Lemon juice
2 \N Chopped hot peppers; OR
2 teaspoons Tabasco sauce
6 cups Sugar
1 \N Fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cu ps into sauce pan. Add pepper, rind, juice, sugar and mix well.

Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove fro m heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into ½ pint jar and seal.

9 glasses. (If you like, more peppers may be added.) NOTES : Among other uses, this is yummy poured over room temp non fat PHI LLY type cheese, the whole works spread on non fat crackers.


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